Patisserie

ELABORATIONS WITH SOSA PRODUCTS

Some recipes are born from a special occasion and end up being much more than that. The Alballana Brioche is one of them. Created by...
Rémi Montagne is a name that carries authority in the world of professional ice cream making. 2018 Ice Cream World Champion and an internationally experienced...
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by...
Every March, the pastry world celebrates Macaron Day, a date that pays tribute to one of France’s most iconic desserts. More than a simple sweet,...
The classic pastry cream is one of the fundamental bases of professional pastry. However, when working with advance productions, freezing, or prolonged conservation, maintaining its...
One of the most common technical challenges in contemporary pastry making is working with fruit purées in light and airy preparations. The water content, acidity...
The coffee meringue is a classic preparation reinterpreted from a technical and contemporary perspective, where control of flavor and stability of the whipped mixture make...
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His...
Within the art of fine pastry, mignardises represent the culmination of detail and elegance. They are those small jewels served at the end of a...
In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside coffee,...
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